Arugula Chef Salad & Cauliflower Rice with Chicken Sausage and Peppers

I am so excited to be tracking this awesome new diet with all of you. Each time I have a NEW recipe I will post! Let me know if you try these and how they were for you. The Cauliflower Rice I had for Dinner was fantastic!!! So happy I found a replacement for real rice. Maybe Thai food with Cauliflower rice soon?? Wait and See. Here is Today....

Lunch


Baby Arugula Chef Salad

Ingredients:

-Baby Arugula
-Organic Roast Beef
-Organic Salami
-Organic Turkey
-Raw mushrooms
-Carrots
-Fresh Sprouts
-Broccoli
-Dried Gogi Berries
-Walnuts
-Annie's Lemon and Chive Dressing 





Dinner

Sausage, Peppers, and Cauliflower Rice 

Ingredients:

-Organic Chicken Sausage
-Bell Peppers
-Red onion
-Siracha Sauce
-Cauliflower Rice


Cauliflower Rice Recipe:

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Ingredients:

• 1/2 of a large head of cauliflower or a full one if it’s on the small side
• 1/2 yellow or white onion, diced
• 2 cloves garlic, minced
• 1/2 cup cilantro, chopped (Optional)
• zest of one large lime
• juice from half a lime
• 2 TBSP coconut oil
• S&P, to taste

Directions:

- Grate the cauliflower or use a food processor to pulse into the right texture.  (Heads up–if you use the food processor, work in batches.  If the processor is overloaded, the cauliflower won’t chop up evenly).

-Heat a large pan to medium-high and add the coconut oil. When the oil is melted, add the onions and garlic. Cook until just translucent, then add the riced cauliflower. This is one time when overcrowding a pan and creating steam works to your advantage.  For this recipe, we don’t want browned cauliflower–just gently cooked through. Give it a couple minutes… and by a couple, I mean about 5-7. 

-Add in the lime zest and fresh cilantro.

-You may also want to add a bit of salt and pepper too; season to your preference.

-Mix together in the pan (enjoy the smell!) and transfer to a serving dish. 

- Squeeze the fresh lime juice over the rice and serve.

(Resource: popularpaleo.com)


Dessert

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Paleo Vanilla Cupcakes

(Yield: 8 cupcakes)

Ingredients:
1/2 cup sitfted coconut flour
1/4 tsp. baking soda
1/4 tsp. sea salt
4 eggs
1/3 cup coconut oil or butter (melted)
1/2 cup honey
1 Tbsp. vanilla

Directions:

1. Preheat your oven to 350 degrees F.
2. Combine all the dry in ingredients in a medium bowl and mix well. (You do not need much flour, but lots of eggs to bind. FYI: The batter will thicker than traditional mix).
3. Add the wet ingredients to the dry ingredients and mix well (a hand mixer works great).
4. Divide batter among 8 cupcakes.
5. Bake for about 15-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
6. Cool about 20-30 minutes and then frost.

*Store in a airtight container at room temperature for a few days or in the fridge for about a week.

Chocolate Frosting:

1/2 cup butter, softened OR Coconut Oil
1/4 cup honey
2 Tbsp. cocoa

Vanilla Frosting:

1/2 cup butter, softened OR Coconut Oil
1/4 cup honey
1 tsp. vanilla

Whip together and frost!

Note: One batch of frosting was more than enough to do the 8 cupcakes.

(Resource: http://www.unrefinedkitchen.com)